Green Rice with Chicken and Charred Corn

This is a super easy one pot meal dish…the rice is cilantro green loaded with shredded chicken and charred corn.

Being of Taiwanese background, it would be almost an offense not owing a Tatung rice cooker and  steamer.  I still remember my mom’s greenish color rice cooker, it was the everyday gadget since rice was present for lunch and dinner.

I must admit that I often use this gadget more as a steamer than rice cooker.  Steaming can  be kind of dangerous when done on the stove top as many times I forget about it and I just remember when smoke starts to arise from the pan…and all my stuff in it is infused with smoke flavor…not fun!

Now, my grandma would use this rice cooker and steamer as a multi cooker apparatus, she would cook rice, steam fish or chicken all at the same time, she had so wired that most of her meals would be done in this cooker…no need to mention that it was her favorite kitchen tool.

– Why is this dish so easy?

This green rice is mainly cooked in the Tatung rice cooker…I mean almost, as I like to sauté onion and garlic to bring all the aroma before adding to the rice, therefore it will be two pots instead of one. Nevertheless, it is super easy and when you less expect, the meal is ready.

– Please note…

The cup I use in this recipe refers to the cup which comes with the Tatung rice cooker and steamer and is equivalent to approximately ⅔ of your regular cup size.


  • 2 cups jasmine rice, rinsed and well drained
  • 2 chicken breasts
  • 1 small onion chopped
  • 2 garlic cloves, finely minced
  • 1 ½ cup frozen charred corn
  • 1 bunch fresh cilantro
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • Salt and fresh ground pepper to taste


Slice the chicken breast horizontally into 2 slices. Place in a bowl and add salt and fresh ground black pepper.  Let it sit for a few minutes.

In the meantime, place the cilantro in the small food processor with a little of water and make a paste.

Sauté the onion and garlic with the olive oil until golden brown and fragrant under medium heat.

In the Tatung rice cooker inner pot place the rice, the mix of onion and garlic, the cilantro paste, frozen charred corn, chicken broth, salt and pepper and complete with water until the mark “2”.

Gently layer the chicken breast onto the rice, and place two cups of water into the outer cooker. Place the lid and press the switch down to cook.

Once the rice is done, the light will turn off, leave for 10 to 15 minutes.

Remove the chicken breast from the pot and place on a plate.  Use two forks to shred the chicken. Place the shredded chicken back to the pot and mix gently.

Serve hot.

– If you enjoy one pot meal dishes, you might want to look at the following…

Did you know that the distinctive smell of cilantro is due to is essential oil linalool? Interestingly people sense the smell of cilantro leave very differently, either they like, or they have aversion to it. Nonetheless, cilantro cleaves contain vitamin A, vitamin C, vitamin K and others. Every part of the cilantro plant is edible, and the stems have more flavor then the leaves, so please do not discard the stems.

Thank you for visiting Color Your Recipes…have a colorful week!

Chicken, Corn and Tofu Soup

This is an Asian inspired chicken soup with corn and small chunks of tofu. The soup is hearty and sooth you during cold days. It sure makes a great meal.

I have been battling a very bad flu/cold for almost two weeks…after lots of soup and tea, I feel much better although still not totally recovered. So this week I am sharing a soup recipe.

This is a very simple and easy recipe…and it is great at anytime of the year, especially now that is cold, not that it is so cold here in California as compared to some places in US…

This soup is a meal by itself…each and every spoonful of this soup you will taste the soft tofu, tender chicken with the crunchy corn, all together in a flavorful chicken broth and a touch of the sesame oil…yum!

You can call this corn chowder with an Asian touch…

By the way, for all my friends out there celebrating the passage of the lunar year…HAPPY CHINESE NEW YEAR!


  • 1 chicken bread cut into small cubes
  • ½ tablespoon olive oil
  • 1 ½ tablespoon corn starch
  • 1 can of corn
  • 2 cans chicken broth of your choice
  • 1 small block of tofu, cut into small cubes
  • 1 carrot cut into small cubes
  • Salt and white pepper to taste
  • 1 egg slightly beaten
  • 1 tablespoon sesame oil
  • Cilantro to garnish


Is a small bowl, place the chicken in cube, salt, pepper, olive oil and half of the corn starch. Mix until all the chicken is coated with the corn starch. Set aside.

In a pan place the chicken broth and let it boil. Add the carrots, then the chicken. Cook for 3 to 4 minutes, add the corn (drained) and the tofu. Let it boil. In the meantime dissolve the remaining cornstarch in ¼ cup water.

Once the soup starts to boil, gently and with constant stirring add the cornstarch diluted in water. This with slightly thicken the soup. Let it boil.

Add the beaten egg and mix gently after 30 seconds.

Drizzle sesame oil, remove from the heat.

Garnish with fresh cilantro and white pepper.

Serve hot.

I hope you enjoy this simple recipe…in case you want a more hearty soup you might want to check on Black Eyed Pea Soup recipe.


Did you know that tofu was originated in China? Tofu has high content of protein and low calorie and fat, therefore considered as healthy food.

Have a wonderful week and thank you for visiting Color Your Recipes!

Corn Pudding (Curau de Milho)

This is a very simple dessert made with corn. In Brazil this kind of dessert is mainly served in the month of June in parties called “Festa Juninas”, which celebrates popular saints like Saint John, Peter and so on. These celebrations are also important in North Europe country, such as Denmark, Finland, Sweden and in some extent in Ireland, Britain, France, Italy, Portugal, Spain. Since it is corn season…here we are!


4 ear of corn
1 ½ cup milk
4 tablespoon sugar
½ tablespoon butter
Ground cinnamon


Remove the kernel of the corn. Place ½ of the kernels in the blender with half of the milk and blend for approximately 3 minutes.

Strain the corn mixture in a pan. Do the same thing with the other half of the corn kernels and milk.

Place the corn milk in a medium heat, add the sugar and the butter. Stir constantly, until bubbling. The corn milk will be of a creamy consistency. Pour into small ramekins, and sprinkle with cinnamon.

Serve warm or cold.

Did you know that corn is used to produce fuel alcohol? The fuel alcohol or biofuel is added to gasoline as additive, so the gasoline burns cleaner, reducing air pollution.

Thank you for stopping by Simple Recipes and have a great week!

Corn Soup with Chicken

This corn soup is very satisfying in spite of being low in fat. It is great as a meal by itself.


3 ears of corn on the cob cooked in water
1 can of chicken broth
2 eggs slight beaten
1 cup of leftover chicken
1 tablespoon corn starch dissolved in 3 tablespoon of water
1 tablespoon sesame oil
¼ cup fresh green onion finely chopped


Cut the corn from the cobs and place the corn in the blender with water just enough to cover the corn and blend (chop mode).

I like to have the corn in pieces where I still can bite them. If you like them in less solid form, just chop for a longer time.

Pour the corn, chicken broth and an extra measurement of water in a pan under a high heat. Once the soup starts to boil, add the chicken. Again bring to boil and gently add the corn starch dissolved in water, stir constantly. Once the soup start to bubble, add the slightly beaten egg and finish by adding sesame oil and green onion.

Serve hot.

Did you know that corn contain high levels of antioxidants? Antioxidants are known to decrease the incidence of cancer and heart disease.
Interestingly when you cook corn you lose vitamin C but you gain ferulic acid which is an antioxidant.

Thank you for stopping by Simple Recipes and have a great week!